When someone with a food allergy eats that food (allergen) or comes in contact with it, the immune systems reacts as though the allergen was something harmful, like a virus or bacteria. Fish is one of the eight primary food allergens in the United States. Approximately 40 percent of all people who are allergic to fish have their first reaction after they become adults. Unlike some allergies that go away over time, fish allergies tend to be life-long once they develop.
Fish allergy may be connected with an increased risk of asthma in adults. Some people with fish allergy feel tingling or itching in the mouth if they eat fish. For people with a severe fish allergy, this allergen can cause severe and sudden swelling in the mouth, throat, and airway which is known as anaphylaxis. This reaction can be life-threatening by interrupting breathing and heart functions.
Fishy Foods to Avoid
To avoid having a reaction to fish, avoid eating or coming in contact with any foods that contain fish. This may seem relatively simple. But you may also react if you touch fish or fish oil, come in contact with a surface where fish is being prepared, or if you breathe in the steam from fish that is being cooked.
Fish can also be found in some foods that you might not suspect. Be wary of these items:
• Sauces –Worcestershire sauce contains fish, so avoid the sauce and items made with it, including some barbecue sauces.
• Dressings – Some salad dressings, including Caesar dressing, contain fish or fish oil.
• Bouillabaisse (fish stew)